New Cook Book – The Broad Fork

The Broad Fork
While mushrooms are resting, I spend the winter working on cooking – techniques and new ingredients. Fortunately, Derek gave me a wonderful new (copyright 2015) book to help me along. Because many of my readers share my excitement in experimenting with local fresh (both wild and cultivated) foods, I’m sharing this book with you. I can’t describe it any better than the Amazon description. Here it is below in its entirety. Click here to go to the Amazon site. I’ll be buying CSA shares this year since I’ll be at the Knoxville Market Square Market every Saturday anyway. The last part of this post lists some of the recipes I’ve tried so far. He also uses a number of mushrooms including morels, chanterelles, and chicken of the woods.Good Eats Friends !!

From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers’ market bounty, your CSA box, or your grocery produce aisle.
In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: “What the hell do I do with kohlrabi?” And so here are 50 ingredients–from kohlrabi to carrots, beets to Brussels sprouts–demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there’s apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It’s what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.

Recipes I’ve tried (updated 5/6/16)- Yummy !!

Celery Root Salad w/Buttermilk Dressing
Farro w/Beets, Dates & Shaved Beet Salad
Fried Black-Eyed Peas
Kale Salad w/Crisp Shallots and Caper Dressing
Kimchi Creamed Collard Greens
Red Russian Kale Salad w/Roasted Sweet Potato and Apple
Roasted Beet Soup w/Hard-Boiled Egg and Celery Cream
Winter Squash Soup w/Pear, Coconut Milk and Red Curry

Simple Bok Choy with Benne and Soy Butter
Gnocchi with Braised Lamb, Butternut Squash and Tomato Confit
Apple and Cabbage Slaw
Pan-Roasted Cod, Shitakes, Butternut Squash and Soy Broth
Celery Root Puree
Roasted Lamb Loin w/Bok Choy, curried tomatoes & avocado

Roasted Pork Tenderloin w/Bok Choy, Curried Tomatoes & Avocado
Roasted Shiitake Salad w/Orange, Celery and Ponzu
Egg in a Hole, Crisped Brussels Sprout Leaves, and Shaved Gruyere
Sautéed Carrots w/Pine Nuts, Malt Vinegar and Sorghum
Foil-Roasted Sunchokes – Jerusalem Artichokes
Kohlrabi Puree

Savory Asparagus Custard
Cured Egg Yolks
Country Ham, Cured Egg Yolks, Salsify and Arugula (I subbed parsnip for salsify)
Eggplant with Tahini and Yogurt
Creamed Corn with lemongrass and crispy shallots